Tiramisu Recipe

Brew 2 cups of very strong espresso or coffee. While still hot, stir in 1 tablespoon granulated sugar until dissolved. Cool the coffee to room temperature, then stir in 3 tablespoons dark rum or Marsala. Transfer to a shallow dish wide enough to dip ladyfingers quickly.

Taste the coffee mixture and adjust sweetness or alcohol to preference. Refrigerate if not using immediately so it is cool when assembling.

Cook the egg-sugar mixture (sabayon)

Place 4 large egg yolks and 1 cup granulated sugar in a heatproof bowl. Set over a saucepan of simmering water (double boiler) making sure the bowl doesn't touch the water. Whisk continuously for about 6–8 minutes until the mixture is pale, thick, and slightly ribboning when the whisk is lifted and registers at least 160°F (71°C) if checked with an instant-read thermometer. Remove from heat and let cool for 5 minutes.

Blend in mascarpone

When the yolk mixture is warm but not hot, whisk in 16 oz room-temperature mascarpone cheese, 1 teaspoon vanilla extract, and a pinch of salt until smooth and lump-free. Set aside.

Whip cream

In a separate chilled bowl, pour 1 cup cold heavy cream. Whip to soft peaks using a hand or stand mixer (starts to hold shape but still tender). Be careful not to overbeat.

Fold whipped cream into the mascarpone-sabayon mixture gently with a spatula in three additions. Fold just until homogeneous and light — do not overmix or deflate the cream.

Select a 9x9-inch (or similar 8x10) shallow dish. Arrange a single layer of ladyfingers (about half of the package, ~14) side-by-side, rounded side up, trimming one if necessary to fit. Working quickly, dip each ladyfinger into the cooled coffee mixture for 1 second per side — do not soak; it should be moist but not falling apart — then place immediately into the dish. Reserve any unused coffee mixture in case you need to top up a second layer briefly.

Spread about half of the mascarpone cream evenly over the first ladyfinger layer using an offset spatula or the back of a spoon, smoothing to edges.

Make a second layer of dipped ladyfingers across the cream in the same quick-dip manner, placing them tightly to cover the surface.

Spread the remaining mascarpone cream evenly over the second layer, smoothing the top. Tap the dish gently on the counter to remove air pockets and level the surface.

Cover the tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. This resting time lets flavors meld and the ladyfingers soften properly.

Just before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder using a fine sieve. Optionally sprinkle 1 tablespoon finely grated dark chocolate over the cocoa for extra texture and flavor.

Slice into portions and serve chilled. Leftovers keep well, covered, in the refrigerator for up to 3 days.